Tag Archives: ice cream

Strawberry Ice Cream Casserole

Happy Friday!!  Or should I say, Fri-yay?

The original recipe called this “Frozen Strawberries and Cream Dessert,” but I think Strawberry Ice Cream Casserole is a more appropriate term.  After all, it’s made in a casserole dish.

Strawberry Ice Cream Casserole - Oysters & Pearls

I made this dessert for Easter because 1) it would feed a crowd, and 2) strawberries were in season, and 3) strawberry desserts are my favorite.  The pecan crumble topping absolutely MADE this dish.  I doubled it to serve our Hugh Jass family and added extra pecans strawberries.  Because pecans and strawberries.

No Churn Strawberry Ice Cream Casserole
via Pip & Ebby


– 1 cup pecans, toasted
– 8 whole graham crackers, broken into pieces
– 20 tablespoons butter, melted
– 2 cup all-purpose flour
– 2/3 cup brown sugar
– 4 egg whites
– 1 cup sugar
– 2 cup heavy whipping cream
– Juice from 2 lemon
– 8 oz. brick cream cheese, softened
– 5 cups strawberries, hulled and chopped


  1. Preheat oven to 325 degrees F. Coat an 9×13-inch square baking dish with non-stick cooking spray and set aside. In a food processor, combine the pecans and graham cracker pieces. Process until finely ground. Add the crumbs to a large bowl, along with the butter, flour and brown sugar. Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, stirring once half way.  Remove and let cool.
  2. Meanwhile, in a large mixing bowl, combine egg whites and sugar. Using a hand-held mixer, mix on medium speed for 3 minutes. Add whipping cream and mix on medium speed for an additional 6 minutes. Add lemon juice and cream cheese and mix on low speed until creamy. Gently fold in strawberries with a spoon.
  3. Press half of the crumb mixture into the bottom of the prepared baking dish. Top with strawberry-cream mixture, followed by the remaining crumbs. Cover with foil and freeze for a minimum of 6 hours (preferably overnight) before serving.
  4. To serve, allow to thaw for a few minutes before cutting slices.

No Churn Strawberry Ice Cream Dessert - Oysters & Pearls

This dessert earned rave reviews this Easter!  And the better the strawberries, the better the finished product.  We got these local berries from Southern Fresh Market at the Bainbridge Farmers’ Market and they were delish. :) Eat local, y’all!

As a PSA, tomorrow, May 2, 2015, the BFM will have a Touch-A-Truck for da kids.  Kids love trucks!  Get yo self there, get some strawberries, and make this bomb diggety dessert this weekend.  It’s supposed to be gorgeous and sunny all weekend – perfect ice cream weather!

Until Next Time

Sand Pear and Pecan Frangipane Tart with Mayhaw Jelly

Sand Pear and Pecan Frangipane Tart with Mayhaw Jelly.

That is quite a mouthful.  And so is this tart.

Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls

This was sort of an impromptu tart based on this simple pear tart recipe from good ole Martha. However, I local-fied it, not just because I like to do that, but especially for our inaugural Farm to Table Supper a few weeks ago.

Last summer, I canned massive amounts of Sand Pears, picked straight out of my parents’ yard. They are delicious alone, but they really, really shine in this tart.

How to Can Sand Pears | Oysters & PearlsI started out with my lard + butter pie crust – I try to always keep one or two ready to go in the freezer – it makes throwing together a tart or pie quick and easy.  I’ll repeat the pie crust recipe here for clarity’s sake.  You’ll also need a tart pan.  I have a non-stick tart pan with a removable bottom a lot like this Chicago Metallic Non-Stick 10-Inch Quiche Pan.

Sand Pear Tart with Pecan Frangipane and Mayhaw Jelly Recipe

serves 8

for the crust


– 2 1/2 cups (313 g) all purpose flour (divided in half)
– 2 Tbsp sugar
– 1 tsp kosher salt
– 1/2 cup (1 stick) cold, unsalted butter, diced
– 1/2 cup lard (you can substitute butter or vegetable shortening here) (113 grams lard)
– 1/4 cup + 2 Tbsp buttermilk (108 grams)


Combine 1 1/4 cup (about 156 g) flour, sugar, and salt in the bowl of a stand mixer.  With the mixer on low, add the diced cold butter and bits of cold lard a handful at a time. Mix until thoroughly combined.

Add other half of flour. Mix until just barely combined. Add the buttermilk and mix until dough just comes together. Divide the dough in half. Place each half on a piece of plastic wrap, form into a disc, and chill at least to two hours (preferably 3) and up to one day. Dough can be frozen, wrapped tightly, up to three months at this point.

 for the tart


– 2 tablespoons all-purpose flour, plus more for work surface
– 1 half pie crust recipe (recipe above)
– 1 cup locally grown pecans
– 3/4 cup confectioners’ sugar
– 1/2 cup (1 stick) unsalted butter, cold and cut into 1″ pieces
– 1 large, local egg
– 1 teaspoon Kosher salt
– 1/2 teaspoon pure almond extract
– 1/2 cup Mayhaw Jelly
– enough slices of canned sand pears to cover the tart


Preheat the oven to 375 degrees Fahrenheit.  On a lightly floured surface, roll dough out until it’s large enough to fit over your tart pan.  Fit the dough down into a removable bottom tart pan, pressing it into the sides.  Refrigerate while you prepare the frangipane.

In a food processor, pulse pecans and sugar until finely ground.  Add butter, egg, flour, salt, and extract and process until well combined.

Spread 1/4 cup Mayhaw jelly over the bottom of the refrigerated tart shell.  Spread pecan filling (frangipane) over the jelly.  Chill for 15 minutes.  Arrange pear slices on top however you see fit.  I like to start on the outside, going around and around, forming a large rosette.

Place on a rimmed baking sheet.  Bake for 40 to 50 minutes at 375 degrees, or until crust is golden brown and frangipane is puffed and set.  Transfer to a wire rack and cool in the pan.  Remove from pan and place on serving dish.  Melt remaining Mayhaw jelly and brush or drizzle over the tart.  Cool before serving.

Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & PearlsThis tart may have been one of the best things I’ve ever baked.  It’s definitely up there at the top of the list.  The pecans, Mayhaw jelly, and sand pears went together perfectly and are quite possibly as Southern and local as it gets round these parts.

Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & PearlsIn case you were wondering, that is our new Southern Restoration Furniture table under that unbaked tart.  :)  Isn’t it beautiful?

Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls

The lighting isn’t great in these photos of the finished product, but rest assured that there weren’t any pieces left for me to bring home to take pictures of the next day.

I highly recommend serving each piece with a large dollop of homemade honey vanilla ice cream

Shop this post:
farm table (Southern Restoration Furniture by Marc Ventry)
tart pan (similar)
silver cake stand (similar)

You may also like:
Canning Sand Pears
Sand Pear Pie
Pecan Pie
Cherry Hand Pies
Coconut Creme Pie
Key Lime Pie

Until Next Time

Two Places At Once Blog Post

I’m guest posting over at Two Places At Once blog today!

Honey Vanilla Ice Cream - Two Places At Once | Oysters & Pearls

My friend Becca is busy getting married, honeymooning, etc. etc. – so I’m guest posting over on her blog, Two Places At Once today!

Hop on over to get the recipe for this Honey Vanilla Ice Cream…


Until Next Time